the best damn chili anyone ever did make. and it's f'in vegan.

ok here's what i just did, you should do it too:

1. Saute one big, roughly diced onion over medium heat in a decent amount of olive oil, maybe 3 tablespoons.
2. While sauteeing, add 2 tablespoons of whole cumin and as much New Mexico red chili powder as you can manage. I probably used 5 tablespoons, but I like things really hot.
3. Keep stirring — as the onions caramelize, they'll stick slightly, so keep em from burning
4. When onions are decently browned, add one can black beans, with their water, 2 bay leaves, a teaspoon of turmeric, and 1 teaspoon of salt.
5. Simmer over medium-low heat, while it amalgamates. About 10 minutes.
6. Add half of a *drained* can of tomatoes (save the tomato juice in case you have to add liquid later). Let this simmer & amalgamate. If you like you can also add a diced zucchini now.
7. After well-amalgamated, and when the zucchini is barely done, add 1/2 pound finely chopped greens of your choice to the top, but DON'T stir them in. We want them to steam. I used mustard, collard, and kale mixed — anything that doesn't turn to mush when cooked. (I.e. maybe not spinach or chard.)
8. When the greens are perfectly cooked — not tough, but not mushy — stir them in, add salt and lemon if necessary, and eat it with bread while it's piping hot!